Vegetables
Historical aspects
Garlic, celery, broccoli, squash or cauliflower were brought by the Romans. By the year 50 AD, Pliny the Elder found that plants could be eaten raw, with a little salt or vinegar. This was called “acetaria” which could be considered the ancestor of salad. Roman colonists brought seeds and roots wherever they went.
Thanks to the Muslims on the Iberian peninsula the consumption and cultivation of vegetables would develop because of their new techniques. These people would use products like green peas, spinach, green beans or onions for its nutritional properties and/or medicinal and therapeutic uses.
When the Spaniards came back from America, they brought with them tomatoes and peppers, among other vegetables.
Nutritional aspects
Vegetables are a staple of the Mediterranean Diet, adapting perfectly to the rapid urban lifestyle of today.
They are low in fat and protein but are an important source of fibre, carbohydrates, vitamins, minerals and other healthy components that have combined flavours throughout the Mediterranean basin.
Today the importance they have on health has been seen. It is recommended consuming 2 servings per day, one of them raw to make the most of the nutrients they provide.
Table of Food Consumption
| Olive Oil | 3-6 servings/day |
| Cereals | 4-6 servings/day |
| Dairy products | 2-4 servings/day |
| Fruits | ≥ 3 servings/day |
| Vegetables | ≥ 2 servings/day |
| Fresh meat | 3-4 servings/week |
| Nuts | 3-7 servings/week |
| Eggs | 3-4 servings/week |
| Legumes | 2-4 servings/week |
| Fish | 3-4 servings/week |
| Wine, cava and others | optional and moderate intake in adults |
| Cured meat and sausages | optional and moderate intake |
| Honey | optional and moderate intake |
